Cheese - Cultural Attitudes

Cultural Attitudes

Although cheese is a vital source of nutrition in many regions of the world and is extensively consumed in others, its use is not universal. Cheese is rarely found in East Asian dishes, as lactose intolerance is relatively common in that part of the world and hence dairy products are rare. However, East Asian sentiment against cheese is not universal. In Nepal the Dairy Development Corporation commercially manufactures cheese made from yak milk and is very popular with the country's population and the visiting tourists, also a very hard cheese made from either cow or yak milk knows as chhurpi is equally popular among the population. The national dish of Bhutan, ema datsi, is made from homemade yak or mare milk cheese and hot peppers. In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk. Cheese consumption is increasing in China, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year). Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as "Chinese cheese", because of their texture and strong flavor.

Strict followers of the dietary laws of Islam and Judaism must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to halal or kosher laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a halal or kosher manner. Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely and do not consider it to ever violate kosher law. (See Cheese and kashrut.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.

Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet is not vegetarian. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegans and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based cheese substitutes (usually soy-and almond-based) are available.

Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese – especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort – as unpalatable. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."

"The moon is made of a green cheese."

Collecting cheese labels is called "tyrosemiophilia".